Cauliflower soup
What I love about this recipe is that it doesn’t require many ingredients and it still tastes so good! This recipe proves that cooking doesn’t have to be complicated to give you the nourishment and flavor you’re looking for. One thing to keep in mind is that I add a little garlic and onion in this dish. In Ayurveda, these ingredients are not used because they stimulate the mind and depending on if you have a current health condition should be avoided. But, I believe that when used sparingly and in small quantities they are ok. Just be mindful of this when using them. Growing up Mexican and Filipino, garlic and onion are staple ingredints in our cuisines so eliminating them completely isn’t an option for me. As long as you use them with this understanding. Enjoy this on a cold fall/winter day!
INGREDIENTS
Cook Time: 30-40mins Makes 4 servings
1 small organic cauliflower
1 quart (approx. 4 cups veggie stock, homemade if possible)
1 whole clove of garlic, peeled
1/4 cup shallot, peeled and chopped
1 tbsp ghee
1 1/2 tsp grounding or digestive spice blend (coriander powder, cumin powder, fennel powder, turmeric powder)
salt and pepper
Optional drizzle of olive oil, lemon or lime wedge, fresh herbs (parsley, thyme, rosemary) and grated parmesan for garnish
Directions
Wash cauliflower and chop into 1-2 inch pieces removing the core. Compost the core pieces.
Using a medium-large pot, place on the stove and turn to medium heat. Allow the pot to get warm before adding the ghee, spice blend, whole garlic and shallot. Sauté for 5 mins till browned then add the cauliflower. Place the lid to allow condensation and prevent cauliflower from drying out. Using your spatula every 2-3 mins to toss. Cook till brown on the edges approx 10-15mins.
When the cauliflower is browned add the veggie stock to the pot. Bring to a boil then simmer on med-low for 5-10mins till the cauliflower is soft. Turn heat off. Allow to cool down for a few mins (10mins).
Pour the warm broth into a blender, carefully blend and puree till smooth consistency. (5mins)
Pour the soup mixture back into the pot and turn the heat to medium. Add a little water if the soup is too thick. Taste the soup and add desired amount of salt and pepper. Once the soup begins to bubble turn the heat off. Serve hot with a drizzle of olive oil, optional garnish and fresh toasted bread with ghee.